Whisk A til dissolved. Add in B and mix well. Sift in C and mix til smooth. Set aside

Starting with low speed for a minute then switch to high speed beat egg whites til frothy, add in cream of tartar and 1/2 part of the sugar from D. Beat til soft peak and add the remaining sugar. Continue beating til stiff peak, switch the last minute to low speed

Fold in 1/3 of the meringue into the egg yolk mixture and mix well. Add in the remaining meringue and fold in gently til just incorporated

Pour batter into 20cm ungreased chiffon cake pan, bang on the table top a few times to release air bubbles

Bake in preheated oven of 175degC for 40mins. If in doubt, you can bake a little longer to be safe. For chiffon cake, slightly over baked is always better than under baked

Invert the cake immediately after removing from oven. Let cool completely before removing from mould